China moon ginger dipping sauce

Yield: 1 servings

Measure Ingredient
1 cup Pickled ginger juice; from CM Pickled Ginger recipe
¼ cup Japanese rice vinegar; plus
\N \N Green onions; thinly sliced rings, tops included 2 tbs., unseasoned
2 tablespoons Sugar
1 tablespoon Soy sauce
\N \N Fresno chili; thinly sliced rings

BARB DAY

GARNISHES

Makes 1½ cups.

Heat the pickled ginger juice, rice vinegar, and sugar in a small non aluminum saucepan over low heat, stirring until the sugar dissolves. Add the soy sauce and let cool to room temperature.

When serving, garnish the sauce bowls with the garnishes for color and heat.

Store, refrigerated, in a clean glass jar. Shake well before using.

Source: China Moon Restaurant, San Francisco, Ca, by Barbara Tropp

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